“Switching to organic milk and dairy products provides a natural way to increase our intake of nutritionally desirable fatty acids, vitamins and antioxidants without increasing our intake of less desirable fatty acids,” the project manager said. “By choosing organic milk you can cut saturated fats by 30-50 per cent.”
Last year an FSA-funded review by the London School of Hygiene and Tropical Medicine found that organic food, produced without chemical fertilisers and pesticides, was no healthier than conventional produce. Whether as a result of this information or the recession in general or both, consumption of organic food in Britain has slumped in the past two years amid the economic downturn.
Source: The Independent 17th Jan 2011